SRPL

Dharamsala Kangra

ANNEXURE IVDUTIES & JOB RESPONSIBILITIES:1. Enters and prepares the room for cleaning.2. Dusts the room and furniture.3. Replenishes guestroom and bath supplies.4. Cleans the bathroom.5. Cleans the closet.6. Vacuums and racks the carpet.7. Checks and secures the rooms.8. Replenish amenities according to the operational standards.9. Deliver and retrieve items on loan to guests e.g. iron and ironing boards10. Ensure security of guest rooms and privacy of guests11. Perform rotation cleaning duties (e.g. steam clean carpets, spring cleaning, super cleaning etc.) as required12. Cleans guest bathroom/bedroom/floor corridor.13. Anticipate guests needs, respond promptly and acknowledge all guests, however busy and whatever time of day.14. Maintain positive guest relations at all times.15. Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately.16. Resolve guest complaints, ensuring guest satisfaction.17. Monitor and maintain cleanliness, sanitation and organization of assigned work areas.18. Empty trash containers and ashtrays.19. Remove all dirty terries and replace with the clean par to the designated layout.20. Remove soil, dirt, soap build-up and hair from bathroom mirrors, vanity, sink, toilet, shower walls, bathtub, shower curtain and floor.21. Replace facial, toilet tissue and bathroom amenities in correct amount and location.22. Inspect condition of bathrobes and replace soiled/damaged ones.23. Remove dirty bed linen and make up bed with clean linen.24. Replace laundry bags and slips.25. Clean closets and door tracks on check-out rooms, removing dust and debris. Ensure correct amount and placement of hangers, extra blanket/pillow and luggage rack.26. Dust and polish all furniture.27. Realign furniture to the floor plan.28. Responsible for replenishment of guest complimentary water.29. Responsible for the cleanliness and maintenance of his work area.

1. Provide the highest and most efficient level of hospitality service to the hotel guests.2. Works in the designated station as set by Executive Chef and/or Sous Chef.3. Able to organize the assigned work area and efficiently put away orders.4. Able to prepare and sells food within recommended time frames to meet Guest expectations.5. Able to operate kitchen equipment like braising pan, baking ovens, stoves, grills, microwaves and fryers.6. Able to produce a quality product in a timely and efficient manner for the guests or staff.7. Responsible to maintain cleanliness, sanitation at the assigned work area.8. Responsible for preparing and cooking all food items by the recipe and to specification.9. Prepare ingredients for cooking, including portioning, chopping, and storing food.10. Prepare all menu items by strictly following recipes and yield guide.11. Cook food according to recipes, quality standards, presentation standards and food preparation checklist.12. Prepares, seasons, and cooks a wide variety of meats, vegetables, soups, breakfast dishes and other food items.13. Slices grind and cook meats and vegetables using a full range of cooking methods.14. Wash and peel fresh fruits, vegetables and also able to weigh, measure and mix ingredients in correct proportions.15. Have general knowledge of cooking temperatures, making soups & sauces, preparing entrees, vegetable preparation and a la carte cooking.16. Set-up the station with par stocks of menu items, and prepare the dishes designated for that station.17. Checks supplies and prep lists and ensures all items are prepped in a timely fashion.18. Replenishes service lines as needed and restocks and prepares the workstation for the next shift.19. Ensures that all products are stored properly in the correct location at the appropriate levels at all times.20. Inform Chef of excess food items for use in daily specials.21. Keep work area at all times in hygienic conditions according to the rules

Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant. Follows the instructions and recommendations from the immediate superiors to complete the daily tasks. Responsible to supervise junior chefs or commis. Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met. Ensure that the production, preparation and presentation of food are of the highest quality at all times. Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis. Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation. Full awareness of all menu items, their recipes, methods of production and presentation standards. Follows good preservation standards for the proper handling of all food products at the right temperature. Operate and maintain all department equipment and reporting of malfunctioning. Ensure effective communication between staff by maintaining a secure and friendly working environment. Establishing and maintaining effective inter-departmental working relationships. Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business. Personally responsible for hygiene, safety and correct use of equipment and utensils. Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim. Checks periodically expiry dates and proper storage of food items in the section. Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment. Should be able to set an example to others for personal hygiene

Candidate should be smart and willing to join immediately.

Candidate need to operate online payment machines, methods, cash billing etc, Need to operate softy and pop corn machine,Coffee machine operator